Wild mushroom cream soup
- 300 g wild mushrooms, assorted
- 300 ml Emborg Cooking Cream
- 40 g Emborg Unsalted Butter
- 300 g chicken or vegetable stock
- 40 g olive oil
- 1 large white onion
- 3 garlic cloves
- 50 g leeks, the white part
- 1 leek leaf, the widest from the green part
- 2 stems fresh thyme
- 1 stem fresh rosemary
- 4 stems fresh parsley
- 2 bay leaves
Start by preparing the leek. Chop the white part off the green. Cleanse and chop into fine rings. From the green part, take the widest leaf and rinse it. Open it up and neatly arrange the thyme, rosemary and parsley stems in it. Close the leaf and tie well together with butchers twine. This is your bouquet garni.
Cleanse the assorted mushroom. Chop the onion. Crash the garlic.
In a medium size pot, add a few drops of olive oil enough to sauté the onion, garlic and the white part of leeks. Increase the heat and add the assorted mushroom. Cook to sear them a little.
Add stock and cooking cream.
Add the bouquet garni to the soup and let it simmer. Remove the bouquet garni when the soup’s flavor is increased and the texture has slightly thickened.
With a colander ladle, remove 2/3 of the mushrooms. Use an immersion blender to blend the rest of the soup until creamy. Then place back the mushrooms and season the soup.